Pork Belly With Preserved Vegetables
梅菜炆腩肉
A classic pork belly dish. Juicy fatty pork belly served in a dark sauce along with preserved vegetables to nourish the body for the cold seasons.
Ingredients:
450 g (1 lb) Pork Belly
220 g (½ lb) Preserved Mustard Greens (general term: preserved vegetables)
½ tbsp Sugar
1 Shallot Chopped
1 tbsp Garlic Minced
4 Ginger Slices
1 stalk Green Onion
Marinade:
¼ tsp Salt
½ tbsp Light Soy Sauce
1 tbsp Cooking Wine
Seasoning:
1 ½ cups Water
½ tbsp Light Soy Sauce
½ tbsp Dark Soy Sauce
A dash Sesame Oil
A dash White Pepper
Method:
Wash and soak preserved mustard green, commonly known as preserved vegetables. Soak for at least 1-2 hours. Depending on the brand you use, the salt amount is different. The key is to make sure the salt is fully removed. Dry off preserved vegetables by giving it a good squeeze. Cut vegetables into small pieces.
Medium low heat, slowly toast moisture out of dried vegetables. Takes about 4 minutes for the vegetables to fully dry off. By removing moisture in a pan or wok, the preserved vegetables can soak up more of the sauce. Add in minced garlic, sugar and mix well. Set preserved vegetables aside for later use.
Initial boil, with 2 ginger slices and pork belly skin side down - bring to a boil, should take about 5 minutes. This process helps remove boar taint, congealed blood, dust and grimes. Once boiled, wash pork under cold water and cut into desired shape and sizes. Add marinade ingredients and let marinate for a few minutes.
Medium high heat with 2 tbsp oil, saute shallots, 2 ginger slices to bring out their flavour. Add in pork belly and cooking wine, let cook for a little. Add in seasoning and let boil with lid on for 20 minutes. Add in preserved vegetables and let cook with lid on for another 20-25 minutes (depending on meat thickness). Sprinkle on green onion and it’s ready to serve.
Note:
Adjust cooking time for pork for texture. Add more time for softer pieces.
Depending on your preferences, cut pork shape and sizes to your liking. Adjust cook time for thicker pieces.
Pork hair removal methods:
torch
burning, skin down in pan
tweezers
shaving
Though tedious, Mrs. Yung suggests using tweezers, since it removes right to the roots.
Initial Boil:
The initial boiling of meat is to help remove impurities. Congealed blood, dirt, grime, dust and fragments embed in meat during transport and handling.
Adding ginger to the initial boil helps reduce strong odor / taste (boar-taint) from meat.
Initial boil skin down to retain the size of the skin. When cooked, skin tends to shrink and it does not look as aesthetically pleasing.
梅菜炆腩肉
經典梅菜炆腩肉. 在寒冷季節滋養身體的完美菜餚
材料:
腩肉1磅450克
甜梅菜半磅220克
糖半湯匙
乾蔥1粒切碎
蒜茸1湯匙
薑4片
葱1條切粒
醃料:
鹽1/4茶匙
生抽半湯匙
酒1湯匙
調味:
水1 1/2杯
生抽半湯匙
老抽半湯匙
麻油少許
白胡椒粉少許
做法:
1. 梅菜浸淡洗淨，揸乾水份切幼粒。
燒熱白鑊（即不加油）放入梅菜炒約4分鐘至乾身，加蒜茸，糖炒透取出。
腩肉放入過面水及兩片薑，煮滾再煮5
分鍾取出洗淨，切曰字形状，加醃料撈匀略醃。
燒熱2湯匙油爆香乾蔥，薑2片，
放腩肉炒透賛酒，倒入調味料煮滾慢火煮20分鐘後，加梅菜再煮20至25分鐘至腩肉腍，及汁濃上𥐙，灑入蔥粒即成。
註:
增加炆豬肉時間得到間軟肉質地
切豬肉形狀和大小，以您的喜好
脫毛方法:
火槍
在鍋裡燒皮
拔毛
剃刀
拔毛要更多的工作，防止每一口都有豬毛
